Chocolate-apricot Tea Ring

Second Corinthians 6:14-15 warns [Christians], “Do not be unequally yoked with unbelievers. For what partnership has righteousness with lawlessness? Or what fellowship has light with darkness? What accord has Christ with Belial? Or what portion does a believer share with an unbeliever?” This, like all of God’s other commands, is not a cruel barrier to our happiness, but a loving restriction that preserves us for God’s blessing. The blessings that we are hoping for come from God alone. Therefore, we must start with obedience to His Word. Only a relationship in which both partners are Christians can possibly result in the kind of love that only God can give (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Brunch	12	Servings

INGREDIENTS

1/2	c	Dried apricots, chopped
1/2	c	C sliced almonds, divided
1/2	c	Semi-sweet chocolate morsels
2		Refrigerated breadsticks
		11 ounces each
2	T	Apricot preserves
3/4	c	Powdered sugar
2	t	Milk, up to 3

INSTRUCTIONS

Preheat oven to 350Â°F. Using Food Chopper, chop apricots and  almonds.
In 1-Qt Batter Bowl, combine apricots, 1/4 cup of the  almonds and
chocolate morsels. Unroll breadstick dough into 2  rectangles on 18" x
12" Grooved Cutting Board; do not separate dough.  Using lightly
floured Dough and Pizza Roller, lightly roll dough to  press seams
together. Spread each dough rectangle with 1 tablespoon  of the
preserves; top evenly with chopped apricot mixture. Starting  at
longest side of each rectangle, roll up dough, jelly-roll fashion;
press seams together to seal. Place rolls, seam sides down, on 13"
Round Baking Stone. Join ends of rolls together to form 1 large ring.
Using Kitchen Cutters or 5" Self-Sharpening Utility Knife, cut from
outside of ring to within 1 inch of inside of ring. making cuts at
perforations in dough. Turn each section on its side so filling  shows.
Bake 25-30 minutes or until golden brown. Remove to Nonstick  Cooling
Rack, cool slightly. In small bowl, combine powdered sugar  and milk;
drizzle over warm coffee cake. Sprinkle with the remaining  1/4 cup
almonds. Serve warm or at room temperature.  Yield: 12 servings.
Approximately 300 calories and 10 grams of fat per serving.  COOK'S TIP
This coffee cake is best when served the same day it is prepared.  TOOL
TIP  To serve, slice with Serrated Bread Knife.  Busted by Gail
Shermeyer <4paws@netrax.net>  NOTES : Fresh brewed coffee is all you
need to serve with this  impressive , yet easy cojclee cake filled with
tart apricots, sliced  almonds and sweet chocolate morsels. Driah with
a simple powdered  sugar glaze to add a crowning touch. Recipe by:
Stoneware Sensations,  Doris Christopher (Pampered Chef)  Posted to
Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net>  on Apr 15,
1998

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 104 Calories From Fat: 25 Total Fat: 3g Cholesterol: <1mg Sodium: 2.6mg Potassium: 107.9mg Carbohydrates: 19.3g Fiber: 1g Sugar: 17.1g Protein: 1.4g